Avocado tuna salad is a quick, creamy lunch that does not rely on mayonnaise. Ripe avocado binds the tuna, while lime juice and shallot keep the flavor bright. Fresh parsley adds color and an herbal finish, and a small amount of olive oil helps the dressing coat every bite.
This recipe is especially useful when you need a meal that comes together with minimal equipment. A bowl, a fork, and a knife are enough. The most important details are draining the tuna thoroughly and using an avocado that yields slightly when pressed.
Ingredients
- 1 small ripe avocado
- 1 5-ounce can of tuna in water, drained
- 1 tablespoon finely minced shallot
- 1 tablespoon fresh lime juice
- 1 tablespoon extra virgin olive oil
- 1/4 cup Italian parsley, chopped
- Salt and pepper to taste
Instructions
- In a small bowl, combine the olive oil, lime juice, minced shallot, and half of the chopped parsley. Stir so the shallot is coated with the dressing.
- Drain the tuna well, breaking up any compact pieces as you add it to the bowl.
- Cut the avocado into cubes for a chunkier salad, or mash it with a fork for a smoother result. Add it to the tuna mixture.
- Fold everything together gently. Stop mixing when the tuna and avocado are evenly dressed but still have the texture you prefer.
- Add the remaining parsley. Taste, then adjust the salt and pepper as needed.
Texture and Serving Tips
For distinct pieces of avocado, use a folding motion rather than vigorous stirring. For a spreadable filling, mash the avocado first and then work in the tuna. The lime adds acidity as well as helping the avocado retain its fresh appearance.
Enjoy the salad in lettuce cups, spoon it onto toast, or serve it with sliced vegetables. Since cut avocado changes color over time, this recipe is at its best soon after mixing. If preparing it ahead, press a cover close to the surface and keep it refrigerated until serving.
